Best Hanger Steak With Shiitakes Cranberries And Ginger Recipes

Hanger Steaks with Ginger-Cranberry Sauce image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon olive or canola oil
2 (8-ounce) hanger steaks, at room temperature
Salt and ground black pepper
1 1/2 cups fresh cranberries
1 tablespoon honey
Zest and juice of 1 small orange
1 spring rosemary, leaves removed and roughly chopped
1 (1-inch) knob ginger, peeled and roughly chopped

Steps:

Place a large cast-iron skillet over medium-high heat with the oil. Season the steaks liberally with salt and pepper and sear in the skillet, turning once, until cooked to your desired doneness (about 6 minutes per side for medium). Let the cooked steaks rest on a plate for about 10 minutes before slicing.
While the steaks are cooking, in the bowl of a food processor combine the cranberries, honey, orange zest and juice, rosemary and ginger. Pulse the machine 15 to 20 times to coarsely chop and combine all of the ingredients. Season with salt and pepper. Reserve the cranberry sauce.
Serve the steaks by thinly slicing them against the grain and garnishing with the reserved cranberry sauce.

Roast Hanger Steak, Port Wine and Shiitake Mushroom with Roast Shallots image

Provided by Food Network

Time P1DT2h20m

Yield 4 portions

Number Of Ingredients 17

4 pounds untrimmed hanger steak
1 tablespoon whole black peppercorns
2 crushed bay leaves
1/2 teaspoon dry thyme
1 large onion, peeled and sliced
1 medium carrot, peeled and sliced
3 cloves garlic, smashed
1 cup full bodied red wine
1/2 cup port wine
1-ounce olive oil
1 tablespoon olive oil
12 medium shallots, peeled and trimmed
8 ounces shiitake mushrooms, stems off, washed and split, (stems added to stock)
2 ounces port wine
1/2 teaspoon butter
1/4 teaspoon chopped rosemary
Salt and pepper to taste

Steps:

For the steak: Trim fat and silver skin from steak.
For the marinade: Mix all ingredients together. Marinate steak and scraps for 24 hours refrigerated.
Remove steaks from marinade. Strain and reserve juices. Skim off oil and discard. Saute scraps, vegetables and spices to brown. Drain fat. Add marinade and reduce to half. Add 2 cups cold water and bring to boil. Simmer minimum 30 minutes, skimming impurities from top.
For the finished dish: In the olive oil, saute seasoned hanger steaks over high heat. Brown steaks and turn over. Add shallots and cook steaks to desired temperature (rare to medium rare) and remove. Add shiitakes, season and saute with shallots for 2 minutes. Deglaze pan with port wine and reduce to half. Add strained stock. Simmer and reduce to desired consistency. Finish with butter, rosemary and season. Slice steak 1/4-inch thick, against the grain, and on the bias. Top with sauce and serve.